I have made these for years. I made them when my children were at home, for parties, School events, and just to have in the cookie jar. (However they rarely made it to the jar!)
They are not diet, or really healthy. I have over the years made them with better ingredients. whole wheat flour, real butter, then fresh eggs out of the hen-house. I use organic flour, sugar, and try to make them as healthy as a “real” cookie can get. Without turning them into something different. I rarely make them anymore.
Today I made them. No special reason really, was something to do. I had a break in a some furniture rehab projects. Besides my hired hand was working out back and I knew I could send some off with him.
I would get asked for the recipe all the time, then when people made them they would say “My cookies didn’t turn out as well as yours did, what is your secret?” I had a secret? Well I started referring to my “secret ingredient” when I shared cookies with someone new. So when they asked for the recipe I would say, “Do you own a Kitchen Aid mixer?” If they said yes, I would tell them that was the secret to the cookies. You see these cookies need to not be just mixed, but beat, well almost whipped! That is the only thing that makes mine different. So let’s whip up some cookies
in your mixer bowl add
1 Cup Brown Sugar
1/2 Cup White Sugar
1/2 Cup shortening (I have used Butter flavored Crisco, but palm shortening would work.
1/2 Cup softened, not melted Butter
Remember to stop and scrap sides. Continue to mix at medium speed for another 5 minutes.
Crack 2 eggs in small bowl, then add to mixer.
Continue to mix, add
1 teaspoon Vanilla extract.
1 small box vanilla instant pudding. (I told you these weren’t healthy)
Remember to stop and scrap sides. Continue to beat at a higher rate of speed for at least 5 to 10 minutes.
Remember this is the secret ingredient!
In a separate bowl.
2 1/2 Cup Flour
1 teaspoon baking soda
Add flour to mixer slowly into wet ingredients. It will become stiff. Remember to scrap sides. Remove bowl and add Chocolate Chips. I added the Ghiradelli bag and it was too many!
What? There is no such thing as to many chocolate chips! Well these are oversized and I had a hard time keeping them in the cookie dough while getting them onto the cookie sheet.
Bake in a preheated 350 degree oven for. 8 to 10 minutes.
They will not look done, just slightly brown around the edges. They will continue to cook a little and settle into a moist, chewy perfection.
I let then sit on the silpat for a couple more minutes as they go from puffed up to a more leveled off and crackled appearance, then transfer to wire cooling rack.